CN103750398A - Processing process of gold silver fish cake - Google Patents
Processing process of gold silver fish cake Download PDFInfo
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- CN103750398A CN103750398A CN201410019997.5A CN201410019997A CN103750398A CN 103750398 A CN103750398 A CN 103750398A CN 201410019997 A CN201410019997 A CN 201410019997A CN 103750398 A CN103750398 A CN 103750398A
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- silverfish
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- 241001124553 Lepismatidae Species 0.000 title claims abstract description 92
- 238000000034 method Methods 0.000 title abstract description 5
- PQTCMBYFWMFIGM-UHFFFAOYSA-N gold silver Chemical compound [Ag].[Au] PQTCMBYFWMFIGM-UHFFFAOYSA-N 0.000 title abstract 3
- 239000000843 powder Substances 0.000 claims abstract description 43
- 230000008014 freezing Effects 0.000 claims abstract description 28
- 238000007710 freezing Methods 0.000 claims abstract description 28
- 239000007788 liquid Substances 0.000 claims abstract description 21
- 235000012813 breadcrumbs Nutrition 0.000 claims abstract description 11
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 238000002360 preparation method Methods 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 17
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 claims description 14
- 229910052737 gold Inorganic materials 0.000 claims description 14
- 239000010931 gold Substances 0.000 claims description 14
- 238000012856 packing Methods 0.000 claims description 10
- CAXNYFPECZCGFK-UHFFFAOYSA-N 2-phenyl-2-pyridin-2-ylacetonitrile Chemical compound C=1C=CC=NC=1C(C#N)C1=CC=CC=C1 CAXNYFPECZCGFK-UHFFFAOYSA-N 0.000 claims description 7
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 7
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 7
- 102000002322 Egg Proteins Human genes 0.000 claims description 7
- 108010000912 Egg Proteins Proteins 0.000 claims description 7
- 241000287828 Gallus gallus Species 0.000 claims description 7
- 244000203593 Piper nigrum Species 0.000 claims description 7
- 235000008184 Piper nigrum Nutrition 0.000 claims description 7
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 7
- 235000013614 black pepper Nutrition 0.000 claims description 7
- 235000013330 chicken meat Nutrition 0.000 claims description 7
- 238000010411 cooking Methods 0.000 claims description 7
- 230000000694 effects Effects 0.000 claims description 7
- 235000014103 egg white Nutrition 0.000 claims description 7
- 210000000969 egg white Anatomy 0.000 claims description 7
- 238000000855 fermentation Methods 0.000 claims description 7
- 230000004151 fermentation Effects 0.000 claims description 7
- 235000008397 ginger Nutrition 0.000 claims description 7
- 235000021552 granulated sugar Nutrition 0.000 claims description 7
- 239000001931 piper nigrum l. white Substances 0.000 claims description 7
- 150000003839 salts Chemical class 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 229920002472 Starch Polymers 0.000 claims description 5
- 235000013312 flour Nutrition 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 235000020995 raw meat Nutrition 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- 235000019698 starch Nutrition 0.000 claims description 5
- 239000008107 starch Substances 0.000 claims description 5
- 244000291564 Allium cepa Species 0.000 claims 2
- 244000273928 Zingiber officinale Species 0.000 claims 2
- 238000004140 cleaning Methods 0.000 abstract 1
- 230000001877 deodorizing effect Effects 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 230000001681 protective effect Effects 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 6
- 241000234282 Allium Species 0.000 description 5
- 241000234314 Zingiber Species 0.000 description 5
- 235000013372 meat Nutrition 0.000 description 4
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 241000975357 Salangichthys microdon Species 0.000 description 1
- 241000657513 Senna surattensis Species 0.000 description 1
- BQCADISMDOOEFD-UHFFFAOYSA-N Silver Chemical compound [Ag] BQCADISMDOOEFD-UHFFFAOYSA-N 0.000 description 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
- 125000003275 alpha amino acid group Chemical group 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 229940105647 niacin 0.2 mg Drugs 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 229910052709 silver Inorganic materials 0.000 description 1
- 239000004332 silver Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- 239000011721 thiamine Substances 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a preparation method of a gold silver fish cake with bright color. The preparation method comprises the following processes: unfreezing raw materials, cleaning, fermenting for removing deodorizing, washing, draining off, seasoning, filling the raw materials in moulds, quickly freezing, demoulding, cutting into cakes, mixing and wrapping pulp, wrapping crispy frying powder, wrapping protective liquid, wrapping breadcrumbs, freezing and packaging. The gold silver fish cake prepared by the method is convenient to eat, crisp and delicious and rich in nutrition.
Description
Technical field
The present invention relates to the processing technology of a kind of silverfish, a kind of instant particularly, the processing technology of nutritious gold silverfish cake.
Background technology
Silverfish itself is a kind of high protein and low fat food, and its nutritive value is high, and the fresh silverfish edible part of every 100g is containing protein 8.2g, fatty 0.3g, carbohydrate 1.4g, calcium 258mg, phosphorus 102mg, iron 0.5mg, thiamine 0.01mg, riboflavin 0.05mg, niacin 0.2mg.In the contained protein of silverfish, amino acid forms comparatively desirable, and essential amino acids content is also higher.
Current, silverfish product is on the market mostly freezing silverfish and dried silver fiss, and in family, silverfish way is all generally Fried whitebait with scrambled eggs or silverfish soup, and kind is comparatively single.
In prior art, silverfish volume is little, and Density inhomogeneity is difficult to machine-shaping.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of preparation method of gold silverfish cake, adopts the method to prepare gold silverfish cake good moldability, and product is attractive in appearance, the soft deliciousness of mouthfeel, and suitable numerous crowds are edible.
To achieve the above object, technical scheme of the present invention is: a kind of processing technology of gold silverfish cake, comprises the following steps:
(1) pretreatment of raw material: freezing silverfish flowing water is thawed, clean;
(2) remove raw meat, rinse, drain: take silverfish quality as benchmark, add the high activity dried yeast of 0.5%-2%, be placed under the isoperibol of 30 ℃-37 ℃, fermentation 60-120min, for taking out, clear water rinses, and makes it approach original silvery white;
(3) seasoning: get silverfish and put into vacuum flavoring machine, take silverfish quality as benchmark, add the salt of 1%-1.5%, the chickens' extract of 0.5%-1%, the white granulated sugar of 0.5%-1%, the white pepper powder of 1%-1.3%, the green onion of 0.1%-0.3%, the ginger powder of 0.1%-0.3%, the soyabean protein powder of 1%-5%, the cooking wine of 0.2%-1%, the fecula of 1.5%-2.1%, the egg white of 1%-3%, stirs with silverfish;
(4) fill with mould: it is 3-5cm that the silverfish after seasoning is poured into diameter, in the long tubular mould for 50-500cm;
(5) anxious freezing: the mould of filling with silverfish is entered to the anxious freezing 15-20min of machine that freezes;
(6) demoulding, cake processed: slough mould, with slicer, be cut into the cake of thick about 1-3cm;
(7) liquid is protected in modulation: by quality, take the flour of 250 parts, the baking powder of 2 parts, the starch of 100 parts, mix, make crisp fried powder; Take crisp fried powder, add water, making quality percent by volume is the liquid that protects of 35%-45%;
(8) wrap up in crisp fried powder, cross and to protect liquid, wrap up in breadcrumbs: the silverfish cake cutting is evenly wrapped to the aforementioned crisp fried powder of one deck, put into after protecting liquid submergence and pull out, evenly wrap one deck breadcrumbs, make silverfish cake green compact;
(9) freezing: aforementioned silverfish cake green compact to be put into quick-frozen and freeze cabinet and carry out snap frozen, within 15-30 minute, make the central temperature of gold silverfish cake reach below-18 ℃;
(9) packing: the silverfish cake freezing is put into transparent packing bag, sealing.
In described step (2), take silverfish quality as benchmark, add 1% high activity dried yeast, be placed under the isoperibol of 32 ℃, fermentation 90min, for taking out, clear water rinses, and makes it approach original silvery white;
In described step (3), get silverfish and put into vacuum flavoring machine, take silverfish quality as benchmark, add 1.3% salt, 0.8% chickens' extract, 0.75% white granulated sugar, 1% white pepper powder, 0.1% green onion powder, 0.1% ginger powder, 1% soyabean protein powder, 0.2% cooking wine, 1.5% fecula, 1% egg white, stirs with silverfish.
The gold silverfish cake that above-mentioned processing technology obtains has that volume is little, quality light, instant edible, long keeping feature.After fried, be edible, it is good to eat that appearance is crisp, and the inside meat is soft tasty and refreshing, tasty mouthfeel.
The gold silverfish cake instant that this technique obtains, nutritious, common people are edible, outstanding suitablely has a delicate constitution, subalimentation, indigestion person, hyperlipidemia patient, weakness of the spleen and the stomach person, has the disease persons such as cough due to deficiency of the lung, consumptive disease edible, has very strong practical value and feasibility.
The specific embodiment
Embodiment 1
(1) pretreatment of raw material: freezing silverfish flowing water is thawed, clean;
(2) remove raw meat, rinse, drain: take silverfish quality as benchmark, add 0.5% high activity dried yeast, be placed under the isoperibol of 30 ℃, fermentation 60min, for taking out, clear water rinses, and makes it approach original silvery white;
(3) seasoning: get silverfish and put into vacuum flavoring machine, take silverfish quality as benchmark, add 1% salt, 0.5% chickens' extract, 0.5% white granulated sugar, 1% white pepper powder, 0.1% green onion, 0.1% ginger powder, 1% soyabean protein powder, 0.2% cooking wine, 1.5% fecula, 1% egg white, stirs with silverfish;
(4) fill with mould: it is 3-5cm that the silverfish after seasoning is poured into diameter, in the long tubular mould for 50-500cm;
(5) anxious freezing: the mould of filling with silverfish is entered to the anxious freezing 15-20min of machine that freezes;
(6) demoulding, cake processed: slough mould, with slicer, be cut into the cake of thick about 1-3cm;
(7) liquid is protected in modulation: by quality, take the flour of 250 parts, the baking powder of 2 parts, the starch of 100 parts, mix, make crisp fried powder; Get crisp fried powder, add water, making quality percent by volume is the liquid that protects of 35%-45%;
(8) wrap up in crisp fried powder, cross and to protect liquid, wrap up in breadcrumbs: the silverfish cake cutting is evenly wrapped to the aforementioned crisp fried powder of one deck, put into after protecting liquid submergence and pull out, evenly wrap one deck breadcrumbs, make silverfish cake green compact;
(9) freezing: aforementioned silverfish cake green compact to be put into quick-frozen and freeze cabinet and carry out snap frozen, within 15-30 minute, make the central temperature of gold silverfish cake reach below-18 ℃;
(9) packing: the silverfish cake freezing is put into transparent packing bag, sealing.
The silverfish cake of making after fried, golden yellow color, shape is complete, it is good to eat that appearance is crisp, the inside meat is soft tasty and refreshing, tasty mouthfeel.
Embodiment 2
(1) pretreatment of raw material: freezing silverfish flowing water is thawed, clean;
(2) remove raw meat, rinse, drain: take silverfish quality as benchmark, add 2% high activity dried yeast, be placed under the isoperibol of 37 ℃, fermentation 120min, for taking out, clear water rinses, and makes it approach original silvery white;
(3) seasoning: get silverfish and put into vacuum flavoring machine, take silverfish quality as benchmark, add 1.5% salt, 1% chickens' extract, 1% white granulated sugar, 1.3% white pepper powder, 0.3% green onion, 0.3% ginger powder, 5% soyabean protein powder, 1% cooking wine, 2.1% fecula, 3% egg white, stirs with silverfish;
(4) fill with mould: it is 3-5cm that the silverfish after seasoning is poured into diameter, in the long tubular mould for 50-500cm;
(5) anxious freezing: the mould of filling with silverfish is entered to the anxious freezing 15-20min of machine that freezes;
(6) demoulding, cake processed: slough mould, with slicer, be cut into the cake of thick about 1-3cm;
(7) liquid is protected in modulation: by quality, take the flour of 250 parts, the baking powder of 2 parts, the starch of 100 parts, mix, make crisp fried powder; Take crisp fried powder, add water, making quality percent by volume is the liquid that protects of 35%-45%;
(8) wrap up in crisp fried powder, cross and to protect liquid, wrap up in breadcrumbs: the silverfish cake cutting is evenly wrapped to the aforementioned crisp fried powder of one deck, put into after protecting liquid submergence and pull out, evenly wrap one deck breadcrumbs, make silverfish cake green compact;
(9) freezing: aforementioned silverfish cake green compact to be put into quick-frozen and freeze cabinet and carry out snap frozen, within 15-30 minute, make the central temperature of gold silverfish cake reach below-18 ℃;
(9) packing: the silverfish cake freezing is put into transparent packing bag, sealing.
The silverfish cake of making after fried, golden yellow color, shape is complete, it is good to eat that appearance is crisp, the inside meat is soft tasty and refreshing, tasty mouthfeel.
Embodiment 3
(1) pretreatment of raw material: freezing silverfish flowing water is thawed, clean;
(2) remove raw meat, rinse, drain: take silverfish quality as benchmark, add 1% high activity dried yeast, be placed under the isoperibol of 32 ℃, fermentation 90min, for taking out, clear water rinses, and makes it approach original silvery white;
(3) seasoning: get silverfish and put into vacuum flavoring machine, take silverfish quality as benchmark, add 1.3% salt, 0.8% chickens' extract, 0.75% white granulated sugar, 1% white pepper powder, 0.1% green onion powder, 0.1% ginger powder, 1% soyabean protein powder, 0.2% cooking wine, 1.5% fecula, 1% egg white, stirs with silverfish;
(4) fill with mould: it is 3-5cm that the silverfish after seasoning is poured into diameter, in the long tubular mould for 50-500cm;
(5) anxious freezing: the mould of filling with silverfish is entered to the anxious freezing 15-20min of machine that freezes;
(6) demoulding, cake processed: slough mould, with slicer, be cut into the cake of thick about 1-3cm;
(7) liquid is protected in modulation: by quality, take the flour of 250 parts, the baking powder of 2 parts, the starch of 100 parts, mix, make crisp fried powder; Take crisp fried powder, add water, making quality percent by volume is the liquid that protects of 35%-45%;
(8) wrap up in crisp fried powder, cross and to protect liquid, wrap up in breadcrumbs: the silverfish cake cutting is evenly wrapped to the aforementioned crisp fried powder of one deck, put into after protecting liquid submergence and pull out, evenly wrap one deck breadcrumbs, make silverfish cake green compact;
(9) freezing: aforementioned silverfish cake green compact to be put into quick-frozen and freeze cabinet and carry out snap frozen, within 15-30 minute, make the central temperature of gold silverfish cake reach below-18 ℃;
(9) packing: the silverfish cake freezing is put into transparent packing bag, sealing.
The silverfish cake of making after fried, golden yellow color, shape is complete, it is good to eat that appearance is crisp, the inside meat is soft tasty and refreshing, tasty mouthfeel.
Above-described embodiment does not limit the present invention in any way, and every employing is equal to replaces or technical scheme that the mode of equivalent transformation obtains all drops in protection scope of the present invention.
Claims (2)
1. a preparation method for gold silverfish cake, is characterized in that comprising the following steps:
(1) pretreatment of raw material: freezing silverfish flowing water is thawed, clean;
(2) remove raw meat, rinse, drain: take silverfish quality as benchmark, add the high activity dried yeast of 0.5%-2%, be placed under the isoperibol of 30 ℃-37 ℃, fermentation 60-120min, for taking out, clear water rinses, and makes it approach original silvery white;
(3) seasoning: get silverfish and put into vacuum flavoring machine, take silverfish quality as benchmark, add the salt of 1%-1.5%, the chickens' extract of 0.5%-1%, the white granulated sugar of 0.5%-1%, the white pepper powder of 1%-1.3%, the green onion of 0.1%-0.3%, the ginger powder of 0.1%-0.3%, the soyabean protein powder of 1%-5%, the cooking wine of 0.2%-1%, the fecula of 1.5%-2.1%, the egg white of 1%-3%, stirs with silverfish;
(4) fill with mould: it is 3-5cm that the silverfish after seasoning is poured into diameter, in the long tubular mould for 50-500cm;
(5) anxious freezing: the mould of filling with silverfish is entered to the anxious freezing 15-20min of machine that freezes;
(6) demoulding, cake processed: slough mould, with slicer, be cut into the cake of thick about 1-3cm;
(7) liquid is protected in modulation: by quality, take the flour of 250 parts, the baking powder of 2 parts, the starch of 100 parts, mix, make crisp fried powder; Take crisp fried powder, add water, making quality percent by volume is the liquid that protects of 35%-45%;
(8) wrap up in crisp fried powder, cross and to protect liquid, wrap up in breadcrumbs: the silverfish cake cutting is evenly wrapped to the aforementioned crisp fried powder of one deck, put into after protecting liquid submergence and pull out, evenly wrap one deck breadcrumbs, make silverfish cake green compact;
(9) freezing: aforementioned silverfish cake green compact to be put into quick-frozen and freeze cabinet and carry out snap frozen, within 15-30 minute, make the central temperature of gold silverfish cake reach below-18 ℃;
(10) packing: the silverfish cake freezing is put into transparent packing bag, sealing.
2. a kind of preparation method of gold silverfish cake according to claim 1, is characterized in that:
In described step (2), take silverfish quality as benchmark, add 1% high activity dried yeast, be placed under the isoperibol of 32 ℃, fermentation 90min, for taking out, clear water rinses, and makes it approach original silvery white;
In described step (3), get silverfish and put into vacuum flavoring machine, take silverfish quality as benchmark, add 1.3% salt, 0.8% chickens' extract, 0.75% white granulated sugar, 1% white pepper powder, 0.1% green onion powder, 0.1% ginger powder, 1% soyabean protein powder, 0.2% cooking wine, 1.5% fecula, 1% egg white, stirs with silverfish.
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| CN201410019997.5A CN103750398B (en) | 2014-01-16 | 2014-01-16 | The processing technology of gold silver fish cake |
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| CN201410019997.5A CN103750398B (en) | 2014-01-16 | 2014-01-16 | The processing technology of gold silver fish cake |
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| CN103750398B CN103750398B (en) | 2015-08-05 |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105725106A (en) * | 2016-02-28 | 2016-07-06 | 安徽金钗石斛有限公司 | Method for making pomfret cakes with vicia unijuga flavor |
| CN105815693A (en) * | 2016-04-14 | 2016-08-03 | 巢湖美维食品有限公司 | Snowflake whitebait food and preparation method thereof |
| CN106577926A (en) * | 2016-12-21 | 2017-04-26 | 岭南师范学院 | Red snapper meat Jinbing and preparation method thereof |
| CN109393380A (en) * | 2017-08-16 | 2019-03-01 | 麦平阳 | A kind of golden fish cake and preparation method thereof |
| CN109619461A (en) * | 2019-01-18 | 2019-04-16 | 四川省内江市农业科学院 | A kind of white snakeheaded fish cake and preparation method thereof |
| CN115152963A (en) * | 2022-07-30 | 2022-10-11 | 珠海强竞食品有限公司 | Preparation method of flavored fish cake |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1883289A (en) * | 2006-06-12 | 2006-12-27 | 湖北泰尔生物工程有限公司 | Method for preparing active polypeptide solution of fresh water fish protein |
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Cited By (6)
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| CN105725106A (en) * | 2016-02-28 | 2016-07-06 | 安徽金钗石斛有限公司 | Method for making pomfret cakes with vicia unijuga flavor |
| CN105815693A (en) * | 2016-04-14 | 2016-08-03 | 巢湖美维食品有限公司 | Snowflake whitebait food and preparation method thereof |
| CN106577926A (en) * | 2016-12-21 | 2017-04-26 | 岭南师范学院 | Red snapper meat Jinbing and preparation method thereof |
| CN109393380A (en) * | 2017-08-16 | 2019-03-01 | 麦平阳 | A kind of golden fish cake and preparation method thereof |
| CN109619461A (en) * | 2019-01-18 | 2019-04-16 | 四川省内江市农业科学院 | A kind of white snakeheaded fish cake and preparation method thereof |
| CN115152963A (en) * | 2022-07-30 | 2022-10-11 | 珠海强竞食品有限公司 | Preparation method of flavored fish cake |
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| CN103750398B (en) | 2015-08-05 |
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